In a large saucepan over medium-high heat, cook the chicken breast in the olive oil until cooked through. Remove chicken from pan and place on a plate; let cool.

While the chicken cools, add the onion and carrot to the saucepan and saute until the onion starts to turn light brown, about five minutes. Add the herbs de Provence, chicken broth and water. Bring to a boil and add the pasta; cook seven minutes, or until the pasta is tender.

A minute or two before the pasta is done, shred the chicken and add to the soup. Remove soup from heat and divide into two bowls. Serve soup with warm, crusty bread.

If you have other vegetables on hand, feel free to add them to the soup as well. Chopped potatoes can be used in place of the pasta.

Lainie Steelman can be reached at news2@McDonoughVoice.com.

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